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Studies on the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content
Abstract
Recent research indicates a beneficial influence of a diet rich in β-carotene on human health. For that reason, experiments were undertaken to process winter squash with a high carotenoid content into ready-to-eat dried snacks. Sensory quality and dietary value of chips and crispy cubes made from different cultivars were investigated.The suitability of winter squash for drying purposes depended mainly on the dry matter content in the raw material. Although all the investigated cultivars can be used for producing chips, obtaining high quality porous cubes requires at least 15% of dry matter. ‘Justynka F1’ emerged as the most suitable cultivar for processing; both chips and cubes produced from its fruits were characterized by a high sensory quality and contained significant amounts of beta-carotene (225- 253 μg g-1). Also, the cultivar ‘Amazonka’ could be considered for the production of chips as it allowed us to obtain a product with a high beta-carotene content (200 μg g-1) and good sensory properties. The dried ready-to-eat crispy vegetable snacks made from the new cultivars of winter squash could be exploited as a novel attractive product with the attractive taste and colour to serve as a valuable source of carotenoids in human diet.
... Thus, recently, because of high antioxidant activity and nutritional properties of squash, the readyto-eat winter squash (C. maxima Duch.) snack was developed with high carotenoid content and good sensory properties (Konopacka et al., 2010). ...
... Multivariate analysis is a useful tool for germplasm description and characterization and has been used to determine the relationships among cultivars and to study correlations among variables in other species (Iezzoni & Pritts, 1991). In winter squash, C. maxima Duch, (Itle & Kabelka, 2009;Konopacka et al., 2010;Kim et al., 2012;Seroczy nska, Korzeniewska, Sztangret-Wi sniewska, Niemirowicz-Szczytt, & Gajewski, 2006;Whang, Park, & Seog, 1999) a high positive correlation was found between the carotenoid content and its epicarp and mesocarp color. Information on the associations that may exist among physical and chemical characters may be beneficial for consumers interested in a healthier product. ...
... Therefore, this will assure that indirect selection for high carotenoid content within summer squash breeding material will be successful, easy to implement, and inexpensive. Previous studies have also correlated the color measurement system with carotenoid content in winter squash (Itle & Kabelka, 2009;Konopacka et al., 2010;Kim et al., 2012;Seroczy nska et al., 2006;Whang et al., 1999) and other vegetable crops such as tomato (Arias, Lee, Logendra, & Janes, 2000), sweet potato (Ameny & Wilson, 1997;Simonne, Kays, Koehler, & Eilenmiller, 1993), pepper (Lee & Lee, 1992;Reeves, 1987), carrot (Park, Park, & Joung, 1995) or cassava roots (S anchez et al., 2014). ...
Abstract Physical and chemical characters of 22 summer squash genotypes (traditional and commercial cultivars) were evaluated in fruit using correlation and principal component analysis. External and internal fruit quality was assessed by standard parameters (fruit weight and dimensions, firmness, color, dry matter, soluble solids, pH, total acidity) and nutritional quality (individual and total carotenoid content) in fruit epicarp and mesocarp. Some of the cultivars showed distinctive and interesting characters in mesocarp, such as high soluble solid (4.7 °Brix: Cu-8 traditional cultivar), dry matter (6.6 g 100 g−1: Cu-36 commercial cultivar), β-carotene (45 mg kg−1 dry matter: Cu-11 traditional cultivar) and total carotenoid contents (371 mg kg−1 dry matter: Cu-29 commercial cultivar). Moderate and significant positive relation was found between epicarp and mesocarp color parameter (b*) with lutein and total carotenoid contents in mesocarp (r > 0.52***), suggesting that indirect selection for high carotenoid content will be successful. Multivariable analysis allowed the grouping of variables, the most important being the a* and b* parameters (in epicarp and mesocarp), dry matter, soluble solid, total acidity, lutein, β-carotene and total carotenoid contents (in epicarp). Some cultivars may serve as a source of desirable genes to develop improved varieties that respond to the new needs of the market.
... In butternut squash Cucurbita moschata Duch. and winter squash Cucurbita maxima, the dry matter in fruit (DMF) is traditionally low Jacobo et al., 2011) and the gold color of the fruit flesh is the most conspicuous attribute correlated with the total carotene (Ortiz et al., 2009a) that is dependent on the concentration of α and β-carotene (Ortiz, et al., 2008;Konopacka et al., 2010;Souza et al., 2012). ...
... In fruits with 15% dry matter or more, the concentration of total carotene decreases because most of it has probably been diverted to a more oxidative state because of redox potential imbalance (Salisbury and Ross, 2000); however, carotene continues to promote yellow pulp color, in particular because other colored molecules intervene in fruit color (Rodríguez and Kimura, 2004;Konopacka et al., 2010). ...
... In fruits with 15% dry matter or more, the concentration of total carotene decreases because most of the carotene has probably been diverted to a more oxidative state due to a redox potential imbalance (Salisbury and Ross, 2000); however, carotene continues to promote a yellow pulp color, in particular because other colored molecules probably are involved in fruit color (Rodríguez and Kimura, 2004;Konopacka et al., 2010). ...
A genetic correlation and path analysis was carried out for yield and fruit quality components of diallel crosses of butternut squash Cucurbita moschata Duch, using open-pollinated introductions, S0 and inbred lines S1 and S2 at two sites: Candelaria and Buga, located in the Department of Valle del Cauca, Colombia. A split-plot experimental design with arranged, random blocks and four replicates was used. The average fruit weight presented positive genetic correlations with the total production per plant in all three generations and at both test sites. The total plant dry matter and total production per plant presented a high genetic correlation, and the fruit dry matter was inversely correlated with the total carotene. The total carotene and fruit color were independent. The path analysis confirmed high genetic correlations between the number of fruits per plant, average fruit weight, and total plant dry matter, with direct, positive effects, that were significantly greater than zero for the variables of number of fruits per plant and average fruit weight in regards to the total plant dry matter. The total production per plant expressed a direct, negative effect on the total plant dry matter. The fruit dry matter presented an indirect, negative effect on the total plant dry matter through the average fruit weight and an indirect, positive effect through the total production per plant.
... because of high carotenoid content and this pigment is oranges/yellow. Therefore, it would affect the snack's color and show a higher on +b* valua (Konopacka et al., 2010). Whereas, snack supplemented with fresh vegetables show significantly influenced sample color because of an ingredient addition. ...
... Nonetheless, vegetable snacks' shape and cooking method were also crucial factors due to most customers appropriating consume this type of snack in a finger shape and deep-fried was the most popular cooking method (Forsberg et al., 2022). Furthermore, the healthy snack market is a high potential to expand because of a large customer group and more acceptance of sensory assessments such as ready-to-eat dried vegetables (Cucurbita maxima) got 6.80 out of 10 (Konopacka et al., 2010), crispy salted snacks fortified with bamboo shoot received 7.25 out of 9 (Santosh et al., 2021) and potato-based snack-pellets added with fresh vegetables achieved 7.28 out of 9 (Lisiecka et al., 2021). Thus, vegetable snacks could help in managing hunger between meal and also benefit to health. ...
This research aimed to examine the antioxidant activity, chemical properties, physical properties and sensory evaluation of mixed vegetable (Piper sarmentosum Roxb. and Brassica rapa subsp. pekinensis) crispy snack (MVCS). Three treatments of MVCS (P. sarmentosum : Chinese cabbage) comprising MVCS (2:1), MVCS (1:1), and MVCS (1:2) were examined. The increasing of P. sarmentosum showed a significant on ash (20.21±0.19a) and crude fiber (13.85±0.13a). However, other proximate composition such as crude lipid, crude protein and carbohydrate were not a significant difference (P 0.05). Meanwhile, MVCS (1:2) that high ratio of Chinese cabbage was the highest lightness (65.03±0.98a). Regarding texture profile analysis, MVCS (1:2) showed the highest force on hardness (N) (172.40±3.03a) but the minimum crispness (N) of 6.73±3.03c was noted for MVCS (2:1). Besides, the highest total phenolic content (650.20 mg/100 g DW) and DPPH radical-scavenging activity (898 mg Trolox equivalent mg/100 g DW) were found in MVCS (2:1). In addition, the majority of panelists scored 7.63±1.16a out of 9 for MVCS (1:1) on the overall acceptability. Therefore, the nutrition value and sensory evaluation results from this study indicated that vegetables can produce a variety of healthy snacks in order to capture the opportunity in a healthy food market.
... The majority (>75%) of the most important forms of pro-vitamin A carotenes: α-and β-carotene cane be determined (Provesi et al., 2011) in C. moschata L. and in C. maxima L., as well after cooking, being pureed and having been stored for 180 days. For this reason, the genus Cucurbita is promising as a functional food ingredient in vegetable juices, syrups, jellies, jams, and purees (Provesi et al., 2011), snacks or chips (Konopacka et al., 2010). Determining the carotenoid content of processed food products is important, since the amount of the functional compound is among the major requirements of the consumers. ...
... Spectrophotometry -SP is widely used in carotenoid quantification, mostly along with the determination of other photosynthetic pigments Fu et al., 2018;Konopacka et al., 2010;Martínez-Valdivieso et al., 2015). Near infrared spectroscopy (NIRS) is also an effective tool for carotenoid determination . ...
Background:
Photoacoustic spectroscopy (PAS) is a tool for the rapid and non-destructive identification of materials even without contact. In recent years, there have been several works concerning the applicability of PAS in food analytical measurements. The intention of this work is to identify whether there is a correlation between total carotenoid and the β-carotene content of pumpkin and squash measured by high-performance liquid chromatography (HPLC), spectrophotometry (SP) and PAS.
Methods:
‘Crown prince F1’, ‘Veenas F1’, ‘Atlas F1’ and ‘Apollo F1’ (SAKATA) were used as experimental materials. The samples were measured in a fresh state and in a lyophilised condition with HPLC, SP and PAS.
Results:
The results of SP show that total carotene content varies according to the species and variety. Lyophilisation resulted in lower, although varying carotene content compared to the raw form. Typical PA spectra of pumpkins were determined (300–550 nm), normalized to the carbon black powder. At 17 Hz the amplitude and carotene content shows direct proportionality in the range investigated. Photoacoustic (PA) signal and carotenoid content of pumpkin samples gave a linear correlation (R2 = 0.9821).
Conclusions:
The measurement of PA spectra gives reliable information about the total carotene content of pumpkin and squash samples. These findings may allow the use of PAS as a fast tool for the carotenoid determination in squashes and give the possibility of instead for the results to be used for the evaluation of squash varieties currently used for industrial processing in functional food development.
... The majority (>75%) of the most important forms of pro-vitamin A carotenes: α-and β-carotene cane be determined (Provesi et al., 2011) in C. moschata L. and in C. maxima L., as well after cooking, being pureed and having been stored for 180 days. For this reason, the genus Cucurbita is promising as a functional food ingredient in vegetable juices, syrups, jellies, jams, and purees (Provesi et al., 2011), snacks or chips (Konopacka et al., 2010). Determining the carotenoid content of processed food products is important, since the amount of the functional compound is among the major requirements of the consumers. ...
... Spectrophotometry -SP is widely used in carotenoid quantification, mostly along with the determination of other photosynthetic pigments Fu et al., 2018;Konopacka et al., 2010;Martínez-Valdivieso et al., 2015). Near infrared spectroscopy (NIRS) is also an effective tool for carotenoid determination . ...
The genus Cucurbita has several species, such as butternut squash (Cucurbita moschata L.) and pumpkin (Cucurbita maxima L.) that contain a considerable amount of carotenoids even in processed forms. The amount of the carotenoids is the most important characteristic in the preference of consumers, when it comes to choosing among the vast assortment of functional food supplements. Photoacoustic spectroscopy (PAS) is a tool for the rapid and non-destructive identification of materials (Scotter, 1997) even without contact. In the recent years there have been several works concerning the applicability of PAS in food analytical measurements. The intention of this work was to identify whether there was a correlation between total carotenoid and the β-carotene content of pumpkin and squash measured by HPLC, SP and PAS.
... These novel ideas can then be spread to create benefits for both self and society (Utterback, 2004). Pumpkins are usually consumed fresh or used as soup and puree thickeners (Pongjanta et al. 2006;Konopacka et al., 2010;Norshazila et al., 2014). Dry pumpkin powder, meanwhile, is used as natural food colouring, as well as additional flavour and thickener in a variety of food. ...
... Products that include pumpkins become sweeter due to the sugar, while pectin contributes a number of health benefits. The utilization of pumpkin has been limited to the consumption of fresh products as a vegetable, or thickeners in soups and purees (Konopacka et al., 2010). Dry pumpkin powder is also used to add colour, flavour, and thickness in a range of foods. ...
Awareness of recommendations for fruit and vegetable consumption has increased substantially over the last 20 years. In addition, fruits and vegetables such as pumpkin (Cucurbita moschata Duchesne) are good sources of many important nutrients, including potassium, vitamin C, folate, fibre, and numerous phytochemicals. Malaysia produces pumpkin its own, with considerably large areas of production comparable to its high global demand. However, in reality, there is a limitation in the commercial production as the local pumpkin is very much dependent on the market demand as the utilization has been limited to the consumption of fresh product. Thus, the objective of the study first initiative to provide the information about the pumpkin and second to investigates the opportunities on commercialized local pumpkin in Malaysia as by products despite various nutritious it is also listed as prophetic foods. The scientific research that covered a broad range of in vitro to in vivo studies on the by-products potentials of these fruits is also discussed in detail. The current review is an update for researchers to have a better understanding of the pumpkin, which simultaneously can provide awareness to enhance their commercial value and promote their utilization. Malaysia have potential to growth pumpkin instead of continuously importing. The daily consumption of pumpkins may provide various health benefits to human. Future investigation is needed to explore the potential of pumpkin as by products in order to increase its competitiveness and self-sufficiency.
... The novel cultivars are characterized by higher contents of dry matter, saccharides, carotenoid compounds, vitamin C, protein, and minerals [Niewczas & Mitek, 2007;Niewczas et al., 2005]. In addition, their fruits are smaller, which makes their culinary and industrial utilization easier [Korzeniewska et al., 2004;Konopacka et al., 2010;Sojak & Głowacki, 2010]. Fruits of these novel cultivars do not have the empty case in the seed core, which increases their resistance to damages, e.g. during transport, but also extends their shelf life. ...
... Values as denoted by the same large letter in the lines do not statistically signifi cantly differ at =0.05. In turn, Konopacka et al. [2010] found that mean dry matter content accounted for 11.4 % in Justynka F1 cv., which is also consistent with the results obtained in the present study. The results of analyzes of hybrids 771 and 774 have not been previously reported in the literature. ...
Only two cultivars of pumpkin: Melon Yellow and Bambino were cultivated in Poland for a long time. Novel cultivars of this species are a significantly more valuable raw material than the old ones. The objective of this study was to characterize four novel cultivars of pumpkin in terms of yielding, weight and size of fruits, contents of dry matter and extract, pH value, and to compare them with conventionally-grown cultivar Bambino. The study demonstrated a significant effect of the season on yielding, weight and size of fruits, as well as flesh color and chemical composition. The new hybrids and cultivars (771, 774 and Justynka F1) were characterized by considerably higher contents of dry matter and extract compared to Karowita and Bambino cultivars. Over 12 weeks of pumpkin fruits storage, no significant changes were observed in contents of dry matter and extract.
... The presence of anthocyanins in the flesh of red-fleshed apples results in the obtaining of value-added snack products [7]. It was reported that ready-to-eat dried snacks can be interesting and attractive food products [8]. Drying is used to preserve food by reducing water content and thus inhibiting microbial growth. ...
Dried red-fleshed apples are considered a promising high-quality product from the functional foods category. The objective of this study was to compare the flesh features of freeze-dried red-fleshed apples belonging to the ‘Alex Red’, ‘Trinity’, ‘314’, and ‘602’ genotypes and indicate which parameters and shapes of dried samples are the most useful to distinguish apple genotypes. Apple samples were at the stage of harvest maturity. The average fruit weight, starch index, internal ethylene concentration, flesh firmness, total soluble sugar content, and titratable acidity were determined. One hundred apple slices with a thickness of 4 mm and one hundred cubes with dimensions of 1.5 cm × 1.5 cm × 1.5 cm of each genotype were subjected to freeze-drying. For each apple sample (slice or cube), 2172 image texture parameters were extracted from images in 12 color channels, and color parameters L*, a*, and b* were determined. The classification models were developed based on a set of selected image textures and a set of combined selected image textures and color parameters of freeze-dried apple slices and cubes using various traditional machine-learning algorithms. Models built based on selected textures of slice images in 11 selected color channels correctly classified freeze-dried red-fleshed apple genotypes with an overall accuracy reaching 90.25% and mean absolute error of 0.0545; by adding selected color parameters (L*, b*) to models, an increase in the overall accuracy to 91.25% and a decrease in the mean absolute error to 0.0486 were observed. The classification of apple cube images using models including selected texture parameters from images in 11 selected color channels was characterized by an overall accuracy of up to 74.74%; adding color parameters (L*, a*, b*) to models resulted in an increase in the overall accuracy to 80.50%. The greatest mixing of cases was observed between ‘Alex Red’ and ‘Trinity’ as well as ‘314’ and ‘602’ apple slices and cubes. The developed models can be used in practice to distinguish freeze-dried redfleshed apples in a non-destructive and objective manner. It can avoid mixing samples belonging to different genotypes with different chemical properties. Further studies can focus on using deep learning in addition to traditional machine learning to build models to distinguish dried red-fleshed 0apple samples. Moreover, other drying techniques can be applied, and image texture parameters and color features can be used to predict the changes in flesh structure and estimate the chemical properties of dried samples.
... Pumpkin or winter squash fruits are a valuable source of nutrient content (sugars, fatty acids, fiber, carotenoids, vitamins and minerals, etc.) thus they are used as both human consumption and also for animal feeding. Due to their important effects on human nutrition and health, demand for pumpkin and winter squash fruits has increased in recent years and they have been used in the development of new types of food products (Konopacka et al., 2010). ...
Plant genetic resources constitute the most valuable assets of countries. It is of great importance to determine the genetic variation among these resources and to use the data in breeding studies. Cucurbita maxima species in the Cucurbitaceae family have high genetic diversity, but molecular genetic diversity studies of this species are insufficient in Turkey. To determine the genetic diversity among genotypes of Cucurbita maxima species of squash, which is widely grown in Erzincan, 14 different squash genotypes collected were examined based on the morphological parameters and molecular characteristics. According to the evaluated morphological characteristics, we can say that genotype 5 should be evaluated in breeding programs. In addition, in crossbreeding studies, the heterosis feature is more successful in types with a long genetic distance. In the study, the longest genetic distance was found between genotypes 5 and 48. Simple sequence repeat (SSR) markers were used to determine genetic diversity at the molecular level. The analysis of morphological characterization within genotypes showed a wide variability in morphological traits of plant, flower, fruit, and leaf. Seven SSR markers yielded a total of 23 polymorphic bands, the number of alleles per marker ranged from 2 to 5, and the mean number of alleles was 3.286. Polymorphic information content (PIC) ranged from 0.00 (GMT-M61) to 0.202 (GMT-P25), and the mean PIC value per marker was 0.130. Cluster analysis using Nei's genetic distance determined that 14 genotypes were divided into 3 major groups.
... Pumpkins are plants of great importance because they are of high nutritional value (Konopacka et al., 2010;Niewczas et al., 2014;Kim et al., 2016). The leaves, fruits, male flowers, tips of the vines and seeds of pumpkins are all consumed as food. ...
... Pumpkin is a plant that is cultivated and widely found in Indonesia. There is an increasing interest for many variety uses of pumpkin because of its high nutritional value, digestive effects and good sensory characteristics [4,5]. The pulp of pumpkin is usually used in soups, pies, and bakery while the seeds are used as a snack and pharmaceutical. ...
Pumpkin is a plant that is widely found in the territory of Indonesia. This study has evaluated the antioxidant activity, morphological, physicochemical and chemical properties of three components of C. moschata and C. maxima (the pulp, seed, and rinds). The C. moschata and C. maxima extracts were obtained by the maceration method using ethanol as the solvent. The higher antioxidant activity measured by DPPH assays was found in the rinds of C. maxima as of 33.8% of radical scavenging activity, followed by the pulp of C. maxima and seed of C. moschata as of 29.6% and 25.4% respectively. The higher carbohydrate content was established in the pulp of C. moschata with 78.6% and pulp of C. maxima with 69.5%. On the other hand, the seed of C. moschata and C. maxima had higher amounts of fats with 28.5% and 10.4%, respectively, while proteins were 19.2% and 12.3%, respectively. The C. moschata pulp, seed, and rinds also had been analysed using Scanning Electron Microscopy (SEM) for their morphological characteristic, The Fourier transform infrared spectroscopy (FTIR) for their functional groups and Color Reader for their color diversity. The result of this study showed that different part of C. moschata and C. maxima has good antioxidant activity and proximate composition so that appear to be promising comestibles for technological exploitation.
... The range of cultivars available in Poland are present from the end of June until mid-September (Łata & Wińska-Krysiak, 2010). Drying is one of the most popular techniques to preserve perishable plant material, including fruit and vegetables, as it allows a wide range of products from semiproducts up to ready-to-eat dried fruits, candy-like bars or crunchy snacks, to be obtained (Konopacka et al., 2010;Orrego, Salgado, & Botero, JFDS-2018-0043 Submitted 12/8/2017, Accepted 7/6/2018 2014). A lot of research has been carried out on fruit drying, however, obtaining high-quality dried fruit still rich in bioactive compounds is a challenging task, as most of the processing conditions such as temperature, oxygen, and the length of time taken during convective drying may contribute to substantial deterioration of vital components. ...
... Moreover, information on the soluble solid content and individual carotenoids in fruits could help increase the dietary intake for consumers. Thus, recently, because of the high antioxidant activity and nutritional properties of squash, the ready-to-eat winter squash snack was developed with a high carotenoid content and good sensory properties [5]. Due to the increasing acceptance and commercialization of the products derived from fruits and vegetables, more extensive scientific information about the characteristics of this fruit is required. ...
... In zucchini and other types of summer and gourd squash, the content of antioxidant compounds is of increasing interest for breeders, who have tried to increase the content of carotenoids and other nutritional compound and to improve external appearance and organoleptic characteristics [7,8]. ...
Immature, vegetable-like fruits are produced by crops of great economic importance, including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their high respiration rates, associated with high rates of dehydration and metabolism, and their susceptibility to chilling injury (CI), vegetable fruits are highly perishable commodities, requiring particular storage conditions to avoid postharvest losses. This review focuses on the oxidative stress that affects the postharvest quality of vegetable fruits under chilling storage. We define the physiological and biochemical factors that are associated with the oxidative stress and the development of CI symptoms in these commodities, and discuss the different physical, chemical and biotechnological approaches that have been proposed to reduce oxidative stress while enhancing the chilling tolerance of vegetable fruits.
... Pumpkin and winter squash fruits are a valuable source of sugars, fatty acids, fiber, carotenoids, vitamins and minerals, thus they are used as a fresh product with long shelf-life for human consumption, in the food processing industry, and also for animal feeding. Due to their nutritional value and health protective properties, pumpkin and winter squash fruits have gained increased interest in recent years and are used in the development of novel types of food products (Woo et al., 2006;Konopacka et al., 2010;Niewczas et al., 2014;Kim et al., 2016). C. maxima plants are characterized by a high level of stress tolerance which results in good adaptation to different agro-ecological conditions. ...
Molecular marker examinations of genetic diversity are valuable for assessment of within-species diversity and relationships, genotype identification, to assist selection for crop improvement programs, and to handle coherently germplasm collections. Cucurbita maxima is a highly diverse cucurbit crop, but its genetic diversity at the molecular level is inadequately characterized. Presently, genomic simple sequence repeat (SSR) markers that were described and employed for Cucurbita moschata and Cucurbita pepo were screened on C. maxima. A set of 23 highly informative SSRs was selected to evaluate genetic diversity within a collection of 85 C. maxima accessions. This collection contained cultivars and breeding lines from Europe, North America, Asia, Australia, and New Zealand, of six horticultural groups. Based on the genotyping results and statistical analyses, a fundamental division was observed in C. maxima above the level of horticultural groups. One major cluster was comprised between accessions from the Banana, Buttercup, and Hubbard horticultural groups. The other major cluster was divided in two sub-clusters, the larger of which included all accessions of the Mammoth (Show) Pumpkin horticultural group and the smaller, more outlying cluster was comprised of accessions of the Australian Blue horticultural group, with the one representative of the Turban group most outlying. Generally, the horticultural groups formed sub-sub-clusters, as most accessions within these respective groups showed close affinity. The selected set of 23 Cucurbita-conserved SSR markers is expected to be of great value for further germplasm characterization in this species and for taxonomical identifications within the genus Cucurbita.
... Hot are drying of pumpkin slices often leads to severe discoloration and hardening of slices to a point where reconstitution or pulverizing to a powdered form are difficult. Several researchers have therefore investigated the impact of several types of drying pre-treatments (such as blanching, osmotic treatments, sulphiting and enzymatic treatments) to alleviate deleterious changes which may occur during hot air drying (Pinedo and Murr, 2007; Falade and Shogaolu, 2010; Konopacka et al. 2010; Lee and Lim, 2011; Olurin et al. 2012). Some authors have investigated alternative drying methods such as spray drying, vacuum and vacuum-microwave as a means to create higher quality dried pumpkin pieces and powders (Nawirska et al., 2009; Shavakhi et al., 2011). ...
The production of freeze dried pumpkin powders was investigated using five cultivars of pumpkins. Pumpkin purees were frozen then dried in a vacuum freeze drier. The resulting dried 'cakes' were pulverized to produce powders, which were compared with purees dried in an oven at 65°C. For all cultivars, freeze dried powders were superior in colour compared with air dried samples. Colour attributes and selected physico-chemical results for the different cultivars are presented.
... For the functioning of human body, the amount of mineral nutrients obtained together with food must be sufficient because otherwise even a slight lack of it can affect the compound metabolism. According to literary data, from 0.24 to 1.48 % (in dry matter) of ash are found in the flesh of pumpkins (Konopacka et al., 2010;Nawirska-Olszańska et al., 2011). The results have shown that the amount of crude ash in the flesh of oil-seed pumpkins was from 0.48 to 1.00 % (Table 6). ...
Nutritious value of great (Cucurbita maxima) and musky (Cucurbita moschata) pumpkin pulp has been widely investigated, but chemical and qualitative analysis of pulp of oil pumpkin fruits has been superficial so far. The aim of two years research – to investigate the influence of compost/organic mulch to the quality of organically grown oil seed pumpkin (Cucurbita pepo) fruit quality. In 2013–2014, in Kaunas district farm, oil seed pumpkins cultivars 'Heracles', 'Hamlet', 'Danaja' were grown for research. The aim of two years research – to investigate the influence of compost/organic mulch to the quality of organically grown oil seed pumpkin fruit. Pumpkin seedlings were mulched with 5 and 10 cm thick layer of compost mulch. Standard methods were applied to identify the following: dry matter, soluble dry matter, crude protein, crude fibre and amounts of MADF, NDF, ADF fibre and crude in the pumpkin flesh. The results have determined that 5 and 10 cm compost mulch layer had a significant effect on the amount of dry matter in the pumpkin flesh. Basically, mulching has increased the amount of soluble dry matter in the pumpkin flesh. Crude protein accumulation in the fruit flesh was essentially affected by 5 cm thick layer of compost. Mulching with 5 and 10 cm compost layer has significantly increased the amount of crude fibre in 'Hamlet' and 'Heracles' cultivars. 5 and 10 cm compost mulch had a significant effect on the amount of crude ash. According to the researched indicators set parameters in ecologic system of the researched oilseed pumpkins, the best cultivator to be grown with organic mulching is 'Hamlet'.
... Simbol * dan ** menandakan kelompok yang berbeda nyataPengembangan produk baru diperlukan penekanan pada parameter sensoris yang pentingdan menentukan penerimaan produk tersebut. Sebagai contoh,Konopacka et al. (2010) mengemukakan bahwa produk olahan labu dengan total karotenoid Produk memiliki formula sebagai berikut: (-) = kontrol (tanpa sari labu kuning dan FO-MSM), SL = sari labu kuning 100 mL, FO-MSM = minyak sawit merah 100 mL, SL95 = sari labu kuning 95, SL90 = 90, SL85 = 85, SL80 = 80. SEM ditampilkan dengan simbol (┬) yang terletak di atas batang diagram. ...
This study aimed to produce functional food products with the main ingredient of pumpkin and olein
fraction of red palm oil (OF-RPO). This research was conducted in two stages. The first was to analyze
consumer acceptance where a Completely Randomized Design was used with one factor. The factor was the composition of pumpkin and OF-RPO levelled as follow: 100:0, 95:5, 90:10, 85:15, 80:20, and 0:100 (v/v). In the second stage, analyses of carotenoids using HPLC, FFA, pH, vitamin C, and peroxide values were carried out on selected formula (mixture of pumpkin and OF-RPO), formula with 100 mL of pumpkin, formula with 100 mL of OF-RPO, and negative control (without pumpkin and OF-RPO), before and after the storage period of two months, except for HPLC analysis. The best formula based on acceptance test was a composition of 90 mL pumpkin and 10 mL OF-RPO was further diluted 1:4 (v/v). Characteristics of the product were sweet, sour, not bitter, not grassy, and not rancid. The emulsion product contains trans-β-carotene at 141.65±0.47 mg/L, equivalent to 237 UI activity of vitamin A/mL. The content of trans-β-carotene was found at the highest (341.83 mg/L) from the pumpkin juice, while the OF-RPO had the lowest trans-β-carotene content (41.2 mg/L). Product was acidic with a pH of 3.6±0.1 and with vitamin C content of 13.2±1.2 mg/100 g of product. Acidity and vitamin C levels tended to remain stable during the storage period for two months. Peroxide value of the emulsion product was at 0.8 mEq oxygen/kg. The FFAs were in the range of 1.59 to 1.73% and they also did not change significantly after storage for two months.
... It ensures the quality and output of the recycled products. Depending on the type and cultivar, the amount of the above mentioned substances in pumpkin flesh can fluctuate from 4.15% to 23.1% 16,27 . The fruits of great pumpkins accumulate higher amounts of dry matter compared with the amount of the fruits of oil pumpkins. ...
Pumpkin flours (Cucurbita maxima D.) are alternative horticultural products and functional properties of food components. The main aim of this study was to investigate the quality parameters of the pumpkin (Cucurbita maxima D.) fruit flesh flours of different cultivars: ‘Justynka F1’, ‘Karowita’ and ‘Amazonka’. Standard methods were applied to determine dry matter, crude fibre, crude protein, crude fat, crude ash, the neutral dietary fiber (NDF), modified acid-detergent fibre (MADF), water-soluble carbohydrates (WSC) and carotenoids (β-carotene, lutein + zeaxanthin, lycopene). The pumpkin fruit flours of ‘Justynka F1’ accumulated significantly highest content of dry matter, crude ash, crude fiber, water-soluble carbohydrates (WSC). The highest amount of crude protein, crude fat and lutein + zeaxanthin were in the pumpkin fruit flours of ‘Karowita’. The maximum of neutral detergent fiber (NDF) and modified acid-detergent fibre (MADF) was accumulated in ‘Amazonka’ pumpkin flour, respectively, 21.37, 20.13% DM, so that the flour of this pumpkin variety is most suitable to enrich food with dietary fiber. © 2014, World Food Ltd. and WFL Publishers. All rights reserved.
... Sugar sweetens products that include pumpkin, while pectin is a soluble fibre that delivers many good health benefits. However, the utilization of pumpkin has been limited to the consumption of fresh products as a vegetable, or thickeners in soups and purees [4] and the dry powders of pumpkin that are also used to adding colour, flavour and thickness in a range of foods including soups and purees. A potential avenue of development for pumpkin based products is for the expanded snack market where pumpkin can be used to naturally enhance the flavour and colour of these products. ...
Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhance the appearance and nutritional properties of these foods. Ready-to-eat snacks were made by extruding corn grits with 5%, 10%, 15% and 20% of pumpkin flour. Snacks made from 100% corn grits were used as control products for this work. The effect of formulation and screw speeds of 250 rpm and 350 rpm on torque and specific mechanical energy (SME, kWh/kg), physical characteristics (expansion ratio, bulk density, true density and hardness) and the microstructure of the snacks were studied. Increasing the screw speed resulted in a decrease of torque for all formulations. When pumpkin flour was added the specific mechanical energy (SME) decreased by approximately 45%. Increasing the percentage of pumpkin flour at the higher screw speed resulted in a harder texture for the extruded products. X-ray tomography of pumpkin flour-corn grit snacks showed that increased levels of pumpkin flour decreased both the bubble area and bubble size. However, no significant differences (p > 0.05) in bubble wall thickness were measured. By understanding the conditions during extrusion, desirable nutritional characteristics can be incorporated while maximizing expansion to make a product with low bulk density, a fine bubble structure and acceptable organoleptic properties.
... For this reason, the consumption of 35 g of achojcha flour may be necessary to cover these requirements [33]. The carotenoid content (1.23 mg β-CE/100 g) was lower than the report for other Cucurbitaceas (10 to 20 mg β-CE/100 g) [34]. ...
... A variety of research indicates the beneficial influence on human health of a diet rich in β-carotene. For this reason, studies have been undertaken to process winter squash with a high carotenoid content into ready-to-eat snacks (Konopackaa et al 2010). The objective of this work was to evaluate the effects of barrel temperature (BT), feed moisture (FM), and winter squash flour content (SFC) on physicochemical properties of third-generation snack foods obtained by extrusion and expanded by microwave. ...
The aim of this work was to study the effects of barrel temperature (BT, 93.5-140.5°C), feed moisture (FM, 21.3-34.7%), and winter squash flour content (SFC, 0.43-15.6%) on physicochemical properties of microwave-expanded third-generation snack foods obtained by extrusion. Physicochemical properties used for optimization were expansion index (EI), penetration force (PF), specific mechanical energy (SME), and total color difference (ΔE). Response surface methodology was used for the analysis of data. The highest values of EI and lowest values of PF were found at high BT and low FM. The lowest values of SME were obtained at high levels of FM throughout the range of BT and SFC, whereas the highest values of ΔE were obtained at high SFC and low FM. Increasing levels of SFC increased ΔE values, whereas EI and SME values decreased. The best processing conditions (EI > 6.0, PF < 9.5 N, SME < 172 kJ/kg, and ΔE < 18) were found in the range of BT, 122-141°C; FM, 24.7-29.5%; and SFC, 0-10.9%. Under optimal process conditions, the retention of total carotenoids was higher than 60%. It is possible to manufacture third-generation snack foods with good physicochemical properties, which could bring a health benefit because of the presence of carotenoids and dietary fiber in winter squash flour.
... In various countries, the pumpkin flesh is processed into jams, marmalades, sweetmeats, puree for children, ready-toeat dried snacks (Gajc-Wolska et al., 2005;Gliemmo et al., 2009;Nawirska-Olszańska et al., 2011;Konopacka et al., 2010). Pumpkin can also be processed into flour, which has a longer shelf-life. ...
It is believed that fiber-rich diet reduces the risk of certain cancers, coronary heart and other diseases. Dietary fiber (DF) is not only used for its nutritional properties, but also for its functional and technological properties. Thus, to supplement daily diet, dietary fiber should be incorporated into frequendy consumed foods. Pumpkins are a good source of carotenoids, mineral salts, vitamins, and other bioacuve substances, such as phenol compounds. Also the pumpkin flour could be used for food enriching as fiber supplement. In the study standard methods were applied CO determine and compare the neutral dietary fiber (NDF), acid dietary fiber (ADF), acid detergent lignin (ADL) and water-soluble carbohydrates (WSC) contents in pumpkins fruits flour obtained from different species and cultivars. The results imply that pumpkin fruit flour should be recommended as the component suitable for food production with high content of DF The fiber content in the pumpkin fruit flour depends on the cultivar. The maximum insoluble fiber content (NDF, ADF, ADL) was accumulated in C. maxima 'Kroshka' pumpkin flour. 26.50%, 24.65% and 14.35%, respectively, and this cultivar is the most suitable one for enriching food with dietary fiber.
... %) and cellular tissue (0.7-0.95 %) and much dry soluble [6,13,21]. Because of a low tendency to accumulate heavy metals, winter squash can be recommended for baby food products [19]. Depending on regional customs and resources, pumpkin and winter squash are eaten cooked, baked, roasted, stewed or microwaved, and as components of salads, jams, cakes, pies or soups [32,24]. ...
Winter pumpkin is a seasonal crop that has been implicated in providing health benefits. Therefore, the aim of this work was to investigate nutrition value and sensory characteristics of some different winter pumpkin genotypes. The genotypes chosen were: 'Astaneh Ashrafiyeh', 'Ziaber', 'Langrood' and 'Tallesh' that were grown in different regions of Guilan Provance, Iran. Some quality attributes including total soluble solids, fresh weight, dry matter, antioxidant capacity (with DPPH method), total flavonoid and total phenolics content were evaluated. The results showed a significant difference for nutritional quality in investifated genotypes. Ziaber genotype had the highest fresh weight, dry matter, antioxidant capacity, total flavonoid and total phenolics content as compared to the other genotypes. Furthermore, a significant relationship was found between antioxidant capacity, total flavonoid and total phenolics content of fruits. Therefore, we found that Ziaber pumpkin genotype is the most valuable from nutritional and sensory points of view.
... Sugar sweetens products that include pumpkin, while pectin is a soluble fibre that delivers many good health benefits. However, the utilization of pumpkin has been limited to the consumption of fresh products as a vegetable, or thickeners in soups and purees [4] and the dry powders of pumpkin that are also used to adding colour, flavour and thickness in a range of foods including soups and purees. A potential avenue of development for pumpkin based products is for the expanded snack market where pumpkin can be used to naturally enhance the flavour and colour of these products. ...
Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhance the appearance and nutritional properties of these foods. Ready-to-eat snacks were made by extruding corn grits with 5%, 10%, 15% and 20% of pumpkin flour. Snacks made from 100% corn grits were used as control products for this work. The effect of formulation and screw speeds of 250 rpm and 350 rpm on torque and specific mechanical energy (SME, kWh/kg), physical characteristics (expansion ratio, bulk density, true density and hardness) and the microstructure of the snacks were studied. Increasing the screw speed resulted in a decrease of torque for all formulations. When pumpkin flour was added the specific mechanical energy (SME) decreased by approximately 45%. Increasing the percentage of OPEN ACCESS Foods 2013, 2 161 pumpkin flour at the higher screw speed resulted in a harder texture for the extruded products. X-ray tomography of pumpkin flour-corn grit snacks showed that increased levels of pumpkin flour decreased both the bubble area and bubble size. However, no significant differences (p > 0.05) in bubble wall thickness were measured. By understanding the conditions during extrusion, desirable nutritional characteristics can be incorporated while maximizing expansion to make a product with low bulk density, a fine bubble structure and acceptable organoleptic properties.
... Pumpkin (Cucurbita pepo L.) is a seasonal crop, which has been used for human and animal feed. OD of pumpkin, as a single or combined process, can be an alternative way to develop new food products (Kowalska et al., 2008;Konopacka et al., 2010). OD kinetics of pumpkin were already determined under several experimental conditions by using binary solutions of sucrose and glucose (Kowalska et al., 2008) or sodium chloride (Mayor et al., 2006) and ternary solutions of sucrose and sodium chloride . ...
The aim of this work was to study the changes in volume, density, porosity and shape factors of pumpkin tissue during osmotic dehydration (OD) and air drying (AD). Pumpkin cylinders with length/diameter ratio of 5/3 were used. OD experiments were carried out with solutions of sucrose, sodium chloride and mixtures of both solutes at different temperatures. AD experiments were conducted at 70°C. Volume of samples decreased linearly with weight reduction (WR). Bulk density varied in a restricted range (5–13%) during dehydration and for all the methods maximum values were found. Particle density increased during both processes. Porosity increased at advanced degrees of dehydration, showing a minimum value at the beginning of OD and AD. The proposed models to evaluate shrinkage, bulk and particle densities and porosity from WR were satisfactorily applied. Image analysis showed that shrinkage of samples during OD was isotropic. Pumpkin cylinders increased elongation and decreased roundness and compactness during osmotic dehydration.
Brewer's spent yeast (BSY) Saccharomyces cerevisiae has been explored as a bio-vehicle for the encapsulation of bioactive compounds and as a delivery system. The main objectives of this work were to encapsulate carotenoids from pumpkin peel extract using BSY as an encapsulating agent and to evaluate the influence of ultrasound treatment on the carotenoid incorporation, stability and release. The powders produced by atomization of the suspension of BSY in the extract from pumpkin peels showed physical and microbiological stability during storage, presenting low values of water activity (<0.406), moisture content (<7.0%) and hygroscopicity (<6.8 g per 100 g), characteristics of greatest importance for powder formulations. Regarding the chemical stability of the incorporated carotenoids, there was a decline in carotenoid content in the first 30 days (p ≤ 0.01), although stabilization was achieved up to the 75th day. The best retention of carotenoids (273.3 μg g-1 of particles) was obtained by applying ultrasound treatment before atomization, which probably led to the adsorption of carotenoids onto yeasts. Ultrasound also showed a positive effect on the color protection of powders during storage and on the protection of compounds under simulated gastrointestinal digestion. BSY released the carotenoids gradually during the digestion and higher carotenoid release occurred in the intestinal phase with bioaccessibility values of 26.9 and 30.3%. Yeasts are a suitable carrier material and show promising characteristics for technological application.
The study is based on the field experiment, carried out between 2009-2012 in Żyznów, in randomized blocks with 3 replications. The factors of experiment were, firstly the varieties of sweet potato: Carmen Rubin, Goldstar, White Triumph, and secondly the three various cultivation technologies: a) traditional farming method without protection, b) cultivation with use of PE-foil, c) cultivation with use of PP-non-woven fabric. The level of fertilization was kept on the constant level. The cultivation with use of protection caused brightening of the apical part, both the stolon parts, compared with the cultivated in traditional ways. The specific genetic features of different varieties of sweet potato were influencing the browning of flesh of cooked and raw potatoes.
In 2009–2011 there was investigated the effect of Asahi SL on crop and chemical composition of some potato cultivars: Denar, Irys, Satina. Studies were carried out in field experiment station in the central-eastern part of Polish on the soil of light loamy sand content. The experiment was set by the means of randomized sub-blocks in dependent system. The primary factors were: sub-blocks with Asahi SL; control group with distilled water. The secondary factors were three potato cultivars. Growth regulator Asahi SL contributed to the increase in the total yield and commercial tuber yield by modifying the structure. Asahi SL caused the increase of total and commercial crop of tubers as well as phenolic compounds content. The content of starch and vitamin C did not change, and levels of soluble, reductive sugars and sacharose decreased under this synthetic growth regulator influence. Among investigated varieties the most prolific was very early cultivar – Denar, the least prolific – middle early Satina. The highest levels of starch, soluble and reductive sugars as well as vitamin C was characterized Satina cultivar, the highest concentration of sacharose – Irys, and the phenolic compounds – Denar. The reaction of investigated varieties towards Asahi SL application – regarding the soluble, reductive sugars, sacharose, vitamin C and phenols – was differentiated . It was found positive interaction of this preparation with the crop and its quality. The most prolific cultivar appeared to be Denar, the richest in analyzed compounds – Satina.
Background Plant genetic resources constitute the most valuable assets of countries. It is of great importance to determine the genetic variation among these resources and to use the data in breeding studies. Cucurbita maxima species in the cucurbitaceae family have high genetic diversity, but its genetic diversity at the molecular level is inadequately characterized.
Methods and Results To determine the genetic diversity among genotypes of Cucurbita maxima species of squash, which is widely grown in Erzincan, 14 different squash genotypes collected were examined based on the morphological parameters and molecular characteristics. SSR (Simple sequence repeat) markers were used to determine genetic diversity at the molecular level. The analysis of morphological characterization within genotypes showed a wide variability in morphological traits of plant, flower, fruit, and leaf. Seven SSR markers yielded a total of 23 polymorphic bands, the number of alleles per marker ranged from 2 to 5, and the mean number of alleles was 3.286. Polymorphic information content (PIC) ranged from 0.00 (GMT-M61) to 0.202 (GMT-P25), and the mean PIC value per marker was 0.130. Cluster analysis using Nei's genetic distance determined that 14 genotypes were divided into 3 major groups.
Conclusions The SSR markers used were effective in distinguish among similar winter squash or pumpkin and therefore can be beneficial for consideration of Cucurbita maxima species diversity, screening of genetic resources and their selection.
1) Aim of the study: The main aim of the study was to examine the quality and properties of sweet corn kernels treated by osmotic dehydration (OD) and different drying methods. 2) Methods: Drying kinetics, texture profile analysis (TPA), color and a descriptive sensory analysis were performed in the study. 3) Results: The study found that the use of vacuum‐microwave drying (VMD) as a part of the drying process had a significant impact on the formation of crispy characteristic of the sample. Also, application of osmotic dehydration performed in concentrated apple juice followed by drying resulted in a fruitier, not that crispy but juicier material when compared to non‐OD samples. 4) Conclusions: At the end, VMD was selected as optimal for production of crunchy sweet corn kernels while OD/VMD was recommended for obtaining juicier, less crunchy material with improved taste as a result of OD.
The functional food, or food for unique health usage, may be developed in the systematic
framework include market analysis, product characterization, toxicity test with brine shrimp, toxicity test with mice, efficacy test with mice or other mammals, verification of toxicity test,
pre-clinical study and sub-chronic non-invasive toxicity test with human volunteer.
In line with the framework, we developed an emulsion prototype from red palm oil, dragon
fruit, and pumpkin. The product has received patent granted number IDS000002040 from the Indonesian Government and being marketed under the brand name of Oximata®. There are currently two forms of product, emulsion and jelly premix. The emulsion is intended for ready to drink, while the jelly premix is designed to be consumed after resolution in hot water.
We account for supplements for post-(eye) surgery patients, malnutrition patients, pregnant and lactating mothers, and general fitness as the designation of the products with competitors mainly from multi-vitamin supplements. Although the area of business may be saturated, we offer the products as functional food rather than a nutraceutical/pharma supplement. The retail price set is in the range of low to medium pricing.
β-carotene and lipid contents of Oximata® are quantitated with HPLC and GC-MS,
respectively. The active groups within the product are evaluated with FTIR and are compared to standards of β-carotene and α-tocopherol. The additional treatment of β-carotene and emulsion successfully prevents the increase in creatinine levels. The addition of β-carotene and emulsion treatment at the tested concentration does not cause sub-chronic poisoning for up to 15 days of treatment. In the efficacy test of cholesterol-reducing ability, β-carotene standard and emulsion can overcome the increase in cholesterol on the 7th day. The treatment of β-carotene and emulsion is thought to be insufficient to cope with cholesterol changes on the 15th day as a result of regular consumption of hams feed that may contain increasing cholesterol agents. In the human test, the reduction of cholesterol is not significant. However, limited blood glucose reduction is shown. Hence, this complicated evidence should be further corroborated. We also measure the digestion of the emulsified product with a simulated gut digestion system. The measurement includes the number of oil particles, oil micelle sizes, and β-carotene availabilities in the mouth, stomach, and intestine. Also, we measure the flow of β-carotene fluxes in the simulated diffusion system.
The aim of study was to assess the quality parameters and biological value of the first three fruits of buttermut squash varieties ‘Buttermut’ which plants was cut. The first, second and third fruits growing on the plant were examined. After harvesting fruits were dried and then ground. Chemical analyses involved determination of dry weight and the content of total sugars, L-ascorbic acid, a and b and total chlorophyll, total carotenoids, total polyphenols and antioxidant activity measured as inhibition of DPPH radicals. There was no significant influence of the studied factors on biometric features of butternut squash fruit. It was shown that butternut squash fruits harvested from a cut process plants contained more chlorophyll a. In the case of no of plant cutting fruit of butternut squash indicated significantly higher dry weight. Fruit plants which grow as the first and second contained significantly more L-ascorbic acid and total sugars. The first and the third in order of growing up on plant fruit butternut squash contain more total carotenoids and total polyphenols, and were characterized by higher antioxidant activity. The greatest biological value was characterized by fruits growing first on plants, especially cut ones.
Fat-free crispy carrot snacks, could be an interesting proposal for consumers eager to increase their vegetable consumption, if the carotenoids naturally occurring in carrots could be retained during the drying processes used in their production. In an attempt to enhance carotenoid retention during the snacks production, ultrasound (US) and enzymatic treatment (EN) were applied as pre-treatment operations. Carrot slices were first sonicated for 20 min (25 kHz, 0.4 W/cm²), and then soaked in a light sucrose solution (110 g/L) with or without pectin lyase enzyme (2 g/L), and finally were conventionally dried to a crispy state. Final product quality was assessed, paying attention to the carotenoid content, and changes in molecular pectin structure. Both the applied pre-treatments caused transformations of diluted alkali soluble pectin fraction in the form of shortening the skeleton length. Moreover, a decrease in the diameter of pectin polymers was noticed for samples treated with ultrasound, whereas enzyme action resulted opposite alteration. The US turned out to be a less effective factor in enhancing carotenoid retention of dried carrot chips than the EN; however, their simultaneous application not only had a positive effect on carotenoid retention, but also led to a higher sensory appreciation of the product colour.
The goal of this study was to evaluate the effect of edible coating pre-treatments on the retention of provitamin A during pumpkin drying. The coatings used were based on native and modified maize and cassava starch. To evaluate the effects of these coatings, slices of 'Dry Rajada' pumpkin were dried at 70 degrees C both with and without starch coatings applied at 30 and 80-90 degrees C. Carotenoid content was determined through HPLC using a C-30 column. Significant losses (12-15%) of trans-alpha-carotene and trans-beta-carotene were observed when slices were dried without the coating. Significant improvement of carotenoid content was observed for dehydrated slices that were previously coated with a native maize starch solution at 90 degrees C, as well as with a modified maize starch solution at 30 degrees C and also with a modified cassava starch solution at 90 degrees C. The application of these starch solutions probably produced a more uniform film that adhered to the slices, minimizing carotenoid degradation during pumpkin drying and, as a consequence, resulting in a product that can be considered a good source of provitamin A.
This study was carried out to analyze the change of major nutrient components of spaghetti squash by boiling. The moisture, crude protein, fat, ash and carbohydrate contents in fresh squash were 94.2%, 0.6%, 0.1%, 0.7% and 4.4% respectively as against 95.1%, 0.5%, 0.1%, 0.5% and 3.8% in boiled squash. The decrease in protein and ash contents of the boiled sample were found to be significant. Major component of the minerals were potassium and the fresh and boiled squash had the contents of 330 mg and 256 mg, respectively. There were no differences of dietary fiber between the fresh and boiled squash. Beta-carotene contents of the fresh and boiled spaghetti squash were and , respectively. The contents of tocopherol were decreased as like 4.3 mg and 2.0 mg. A total of 17 kinds of amino acids were isolated from squash and they were decreased by boiling and the high content of amino acids in order were aspartic acid, glutamic acid, arginine, lysine, and leucine in raw squash. Particularly, total amino acid of fresh squash were 6,739.5 mg per 100 g edible portion and higher than that of boiled squash(4,820.3 mg). Total polyphenolic compound of the fresh squash from was slightly decreased to by boiling.
The results of the study are based on field experience, carried out in the years 2011-2012 in Żyznów. The experience was done on the soil brown, class IVa. The experiment was performed using randomized blocks, 3 repetitions. The numbers of snails was studied on 3 potato varieties: Vineta, Ewelina and Zuzanna. Estimation of threat to plants by this pest included determining the severity of their occurrence and valuating the degree of damage to the plant. Observations of density of snails were held from plant emergence to full flowering. For this purpose, 9 traps (3 on each variety) were used to catch the snails. Traps with baits in the form of fresh vegetables, were placed randomly in various locations on potato plantations. The largest numbers of Arion lusitanicus was observed during full flowering plants. The size of the damage caused by Arion lusitanicus was dependent on potato varietal characteristics, while meteorological conditions, limited the occurrence of Spanish slug to the greatest extent
Agricultural and food sector is an important part in general structure of Lithuanian export. The farmers cultivate more and more the different species of pumpkins, because all morphological parts of this vegetable are valuable and can be used in the food industry. The main aim of this study was to investigate the quality parameters of the great pumpkin’s (Cucurbita maxima D.) fruit skin and flesh of different cultivars – 'Justynka F1', 'Karowita' and 'Amazonka'. Standard methods were applied to identify the following: dry matter, crude fibre, crude protein and crude ash. The results showed that the highest amount of dry matter was in cv. 'Justynka F1' flesh (10.26 %). The amount of dry matter in cv. 'Justynka F1 and 'Amazonka' skins was found significantly higher than in flesh (respectively 18.15 % and 18.76 %). In all tested pumpkin cvs. skins were found significantly higher amounts of crude protein and crude fibre it compared to flesh. It was identified that the fruit skin of cv. 'Amazonka' is valuable due the highest amount of crude ash – 9.27%
The research involved the analysis of the quality of “Justynka” variety pumpkin, dried at temperatures from 40°C to 80°C, after long-term storage. The quality of dried pumpkin was assessed based on the content of total and reducing sugar, lutein, lycopene, and β-carotene. Tests were conducted to determine the content of these substances in the samples dried with different methods; i.e., in natural and forced convection in the tunnel dryer, with the drying agent speed of 1.2 m/s, and with the two-stage method. It has been concluded that the quality of the product depends on drying time and air flow.
The aim of the research was to determine the composition of organic acids in fruit of different cultivars of three pumpkin species. The amount of acids immediately after fruit harvest and after 3months of storage was compared. The content of organic acids in the examined pumpkin cultivars was assayed using the method of high performance liquid chromatography (HPLC). Three organic acids (citric acid, malic acid, and fumaric acid) were identified in the cultivars, whose content considerably varied depending on a cultivar. Three-month storage resulted in decreased content of the acids in the case of cultivars belonging to Cucurbita maxima and Cucurbita pepo species, while a slight increase was recorded for Cucurbita moschata species.
Shape uniformity of fruits and vegetables is important whether they are to be fresh marketed or processed. To achieve the desired uniformity, fruits must be inspected and classified. Although manual sorting of agricultural products is potentially accurate, in practice it reveals subjective and inconsistent. Computer vision has become a proven, reliable tool for describing product shape. Depending on the product, misshapenness or malformation expresses as poor axial symmetry, excessive curvature of the fruit longitudinal axis, several types of protruding zones and abnormal concavities, lack of cross section circularity, etc. Here we review some two-dimensional computer vision methods applied throughout the past 25 years for determining the shape of horticultural produce. While a number of the works cited achieved high classification accuracy in two categories (well-formed, misshapen), only a few of the systems referred were able to classify in more than two classes, or have been tested online.
Diverse types of vegetable snacks made using different drying methods are becoming increasingly commercially important for the food processing industry worldwide because they are also recognized as healthy for human consumption. Here we consider four aspects of drying snacks: unit operations currently used in the industry, novel or emerging methods with nontraditional means, combined (or hybrid) drying methods, and the quality changes during storage. Each drying method has its own advantages and limitations. Hybrid drying techniques are being developed to maximize the benefits of different drying techniques to produce better quality vegetable snacks that are attractive to the consumer. The merits and limitations of more than 10 drying techniques used for making dried vegetable snacks are discussed. Moreover, several new vegetables snacks dried using new drying methods are presented and discussed. A comprehensive review of the recent progress in production of dried vegetable snacks is presented and recommendations are made for future research.
Various equations for the determination of total chlorophyll and individual amounts of chlorophylls a and b in extracts from plant tissues exist (see Holden 1976) and some of them (e.g. Arnon 1949) have been widely used. Additional modifications to the equations have also been developed so as to permit an estimate of total carotenoids to be made from the spectrum of the same mixture in di-ethyl ether (Ziegler, Egle 1965; Gaudillere 1974).
We determined serial changes in four major plasma carotenoid fractions (α-carotene, β-carotene, lutein/zeaxanthin, and lycopene) in 30 men consuming defined daily doses of carotenoids from foods (broccoli, carrots, or tomato juice) or from purified β-carotene in capsules ( 12 or 30 mg) for 6 wk while fed a controlled diet. Compared with baseline, β-carotene increased in the 30- and 12-mg-capsule and carrot groups whereas α-carotene increased in the carrot group and lutein increased in the broccoli group. Lower lutein concentrations in recipients of β-carotene capsules suggested an interaction between these two carotenoids. Lycopene declined in all groups except the tomato-juice group. Total carotenoid concentration changes only reflected the large increases in β-carotene concentrations and not the smaller changes observed in other individual carotenoids. Overall, purified β-carotene produced a greater plasma response than did similar quantities of carotenoids from foods sources. However, some foods increased plasma concentrations of certain carotenoids.
Significant differences were found in a wide variety of textural attributes in eight winter squash cultivars (Cucurbita maxima Duchesne) assessed at 4-5 and 9-10 weeks after harvest using both a trained sensory panel and an Instron Universal Testing Machine. The Instron texture profile analysis force-displacement curves were distinctive for each of the eight cultivars tested, with behaviour under deformation forces indicating differences in the structure and composition of the tissue. Starch and logged dry matter contents varied significantly between cultivars, and were strongly correlated with all the sensory textural attributes rated, and with gumminess and hardness (dry matter only) measured by the Instron. Simple linear regressions indicated significant relationships between textural attributes as measured by the sensory panel and the Instron.
We determined serial changes in four major plasma carotenoid fractions (alpha-carotene, beta-carotene, lutein/zeaxanthin, and lycopene) in 30 men consuming defined daily doses of carotenoids from foods (broccoli, carrots, or tomato juice) or from purified beta-carotene in capsules (12 or 30 mg) for 6 wk while fed a controlled diet. Compared with baseline, beta-carotene increased in the 30- and 12-mg-capsule and carrot groups whereas alpha-carotene increased in the carrot group and lutein increased in the broccoli group. Lower lutein concentrations in recipients of beta-carotene capsules suggested an interaction between these two carotenoids. Lycopene declined in all groups except the tomato-juice group. Total carotenoid concentration changes only reflected the large increases in beta-carotene concentrations and not the smaller changes observed in other individual carotenoids. Overall, purified beta-carotene produced a greater plasma response than did similar quantities of carotenoids from foods sources. However, some foods increased plasma concentrations of certain carotenoids.
Pumpkins and squash are the edible fruits of four of the five cultivated species of the genus Cucurbita. Although the terms ‘pumpkin’ and ‘squash’ are often used interchangeably, the former is derived from the Latin word pepo and implies a large, round fruit (Sturtevant 1890), whereas the latter is derived from the native North American word asq, plural asquash, for a fruit eaten raw or immature (Trumbull 1876). Generally, the term pumpkin applies to round or nearly round (oblate, globose, ovate, obovate, etc.) fruits and the term squash applies to nonround fruits of edible Cucurbita (Paris 1989a). The great majority of pumpkins are harvested and consumed when the fruit is mature. Many squash are harvested and consumed when immature; these are known as summer squash. Squash which are harvested and consumed when mature are known as winter squash. Pumpkins and winter squash can be stored for several months after harvest in the fall, for consumption during the winter.
The content of protein, fat, carbohydrates (mono- and disaccharides, starch), dietary fibre, ash, potassium, vitamin B1, B2, B6, C and carotenoids of raw and cooked (boiled, stewed) pumpkin/winter squash varieties Hokkaido, Deutscher Landkürbis, Connecticut Field, Baby Bear, Sankt Martin and Muscade de Provence was determined. Hokkaido squash (raw) contained 1.69 ± 0.58 g protein, 0.48 ± 0.18 g fat, 13.6 ± 1.76 g available carbohydrates, 2.37 ± 0.25 g dietary fibres, 1.17 ± 0.24 g minerals, 0.49 ± 0.10 g potassium, 3.74 ± 1.65 mg total β-carotene, 30 ± 6 mg vitamin C, 34 ± 10 μg vitamin B1, 67 ± 42 μg vitamin B2 and 306 ± 56 μg vitamin B6 per 100 g edible part (flesh with and without peel). The nutrient content of Hokkaido was two to five times higher than that of the remaining squash and pumpkin varieties analysed. After cooking (boiling or stewing for 30 min at 100 °C) of squash and pumpkin, no loss of protein, fat, carbohydrates, dietary fibre and minerals has been found if cooking water was included. Otherwise, 10% to 35% of leaching losses have to be calculated. Retention of vitamins varied between 98% and 73%. Of vitamin B 1 and C 14% to 25% and 21% to 27% were lost. The losses found for vitamin B2 and B6 (2-10%) were much lower. If cooking water was not included for the preparation of dishes, the losses of water soluble vitamins would be 10% to 30% higher. 8% to 20% of total β-carotenes were destroyed. 9% to 13% of trans-β-carotene, furthermore, were isomerised to cis-β-carotene.
Due to the increasing interest in the supply with antioxidants and especially carotenoids in foods, pumpkins were analysed for their content of α -carotene, β -carotene, and lutein. A wide range of varieties of pumpkins that are commercially available in Austria was analysed. For this study the pumpkins were grown in Austria to obtain data that are relevant for local nutrition. The varieties analysed derived from three species i.e. Cucurbita pepo,C. maxima and C. moschata. Additionally, a cross breed of C. maxima and C. moschata was tested. The content of the carotenoids ranged from 0.06 to 7.4 mg/100 g for β -carotene, from 0 to 7.5 mg/100 g forα -carotene and from 0 to 17mg/100g for lutein.
The degradation kinetics of both the beta-carotene and visual color of pumpkin puree (blanched for 2min in 1% NaCl solution) were determined at a temperature range of 60–100°C for a time period varying between 0 and 2h. An increase in the beta-carotene content was observed when the pumpkin puree was blanched and thermally treated at 60°C. Using the concept of fractional conversion, it was observed that the degradation of both beta-carotene and visual color followed the first-order reaction kinetics. Dependence of the rate constants followed the Arrhenius relationship. The activation energy for beta-carotene was found to be 27.2715kJ/mol and the activation energy for visual color using La/b and ΔE values was found to be 33.6831kJ/mol and 30.3943kJ/mol respectively. Higher activation energy signifies greater temperature sensitivity of visual color. The change in visual color was found to be a direct manifestation of the change in beta-carotene content. Rheological characteristics of the puree was also studied over the temperature range of 60–100°C. Herschel–Bulkley model was found to fit adequately over the entire temperature range. Pumpkin puree exhibited yield stress, which decreased exponentially with temperature. With the increase in temperature, the puree was found to behave as a pseudoplastic fluid. Arrhenius model gave a satisfactory description of the temperature dependence of apparent viscosity. The activation energy for apparent viscosity and consistency index of pumpkin puree was found to be 13.3845kJ/mol and 31.9394kJ/mol respectively.
The usefulness of enzymatic treatment for improving dried vegetable color was checked using carrot and pumpkin as experimental material. The color differences were expressed using the L*, a*, b* chroma and hue values. For selected samples, color attractiveness was also assessed by ranking method. The results show positive influence of enzymatic treatment on dried carrot and pumpkin color retention. The best effects of improving color of dried material were obtained for Panzym SMASH XXL (for both species) and Rohament CL (for pumpkin). The positive influence of enzymatic treatment on attractiveness of dried carrot color enlarged during storage.
The drying kinetics of pumpkin (Cucurbita maxima) in nature and pre-treated by freezing and blanching was studied by using a vacuum dryer. The experimental runs were driven at pressures of 5–25 kPa and temperatures of 50–70 °C. It was observed that the applied pre-treatment influence favorably in the kinetic of drying, however freezing showed greater influence than blanching. It was observed that the best values were obtained for the highest temperature and lowest pressure for the samples pre-treated by freezing. The experimental curves of drying were adjusted to the diffusional model of Fick for an infinite slab with and without shrinkage. The values of effective diffusivity obtained by considering the samples shrinkage were smaller than those calculated without considering this phenomenon.
A high-performance liquid chromatographic method has been developed to quantify α- and β-carotene in some raw fruits and vegetables. Fresh products were extracted with stabilized tetrahydrofuran and concentrated by rotary evaporation. Samples were injected onto a Vydac 218TP54 reversed-phase column with a mobile phase of 40:56:4 acetonitrile/methanol/tetrahydrofuran. Detection was at 470 nm with a sensitivity of 0.04 AUFS. There were no interferences from the cis isomers of β-carotene, but one of the several isomers of α-carotene will interfere with β-carotene. Other carotenoids such as β-cryptoxanthin, canthaxanthin, γ-carotene, 5,6-epoxy-5,6-dihydroxy-β,β-carotene, and the 9 and 15 cis isomers of β-carotene can be separated with this system. The method has been shown to be very reproducible with coefficients of variation ranging from 2.79 to 7.26%. Results from the carotene analyses of nine fruits and vegetables from three different supermarkets are given.
An index of food quality has been developed which is based on a weighted sum of individual quality parameters. These parameters assume normalized values between 0 and 1.0, with 0 representing the worst and 1 the best food quality. The total value of the weighting factors sums to 1. Different statistical methods, involving pattern recognition techniques, can be readily used for the continued development of the overall quality index. An example on fruit juice quality evaluation using the developed model is introduced.
Enzyme extracted carotenoid pigments from orange peel, sweet potato and carrot samples were freeze-dried and stored at 25oC light, 25oC dark, 4oC and 40oC. Colour losses of freeze dried pigments under these storage conditions were compared with the non-dried samples. For the freeze dried samples, the highest pigment loss was in carrot pigments stored at 40oC (98.1%) while the lowest loss was in sweet potato pigments stored in 4oC (11.3 %) during 45 days of storage. For all three samples, pigment loss was minimum at 4oC and maximum at 40oC as expected. Storage under light did not have significant effect on the carotenoid loss compared with the samples stored at dark. Freeze-drying lowered the pigment loss for all samples under all storage conditions.
To prolong consumption of β-carotene and vitamin A-rich foods in Thailand during off-season, plant foods such as ripe mango, ripe papaya, pumpkin, Pak Sien (a local Thai vegetable), and Chinese green cabbage were preserved by candying and pickling. Chicken liver was incorporated into local rice-flour chips. Pumpkin was also stored as fresh whole fruit at room temperature. β-Carotene loss in candied mango and papaya during processing was 17 to 18%, and loss continued from 30 to 40% during storage over 3 months. In contrast, β- carotene contents increased during fermentation of pickled Pak Sien and Chinese green cabbage, ranging from 30 to 40%. A 3-month storage of fresh whole pumpkin in the shade led to as much as a 1263% increase of β-carotene concentrations. On the other hand, vitamin A content was reduced about 50% during the processing of fried chicken liver chips and continued to lose 16% more during storage.
The influence of deep-frying using different oils and temperatures on carotenoid content and physicochemical and sensory characteristics of carrot chips was investigated. Sliced carrots were steam-blanched, cooled, soaked in 0.2% sodium metabisulfite, and deep-fried in canola, palm, or partially hydrogenated soybean oil (PHSO) at 165, 175, or 185 °C. Frying temperature, but not oil, significantly (P < 0.05) affected the α-carotene, β-carotene, and total carotenoid contents. Oil type significantly (P < 0.05) influenced all color values. Increasing temperature lowered the redness value, which correlated with decreased carotenoid content, color darkening, and decreased hardness value. Trained panelists detected no differences among oil types in crispness, sweetness, odor, and acceptability. The best carrot-chip product was that fried in PHSO at 165 °C.
Carotene contents of four carrot (Daucus carota L.) varieties, grown at six latitudes in Norway, demonstrated that carrots grown at two locations far south had the highest carotene contents, while no effect of variety was seen. Carotene contents of carrot chips correlated significantly with those of raw carrots and averaged 88% of initial amount, about 20% being identified as 9-cis β-carotene. The carotenes corresponded to 4140 retinol equivalents (RE) per 100 g chips, demonstrating carrot chips as a good source of carotenes. For raw carrots, CIE (1976) L∗, a∗ and Hue° values correlated significantly with carotene content, while for chips, a∗, b∗ and Hue° values correlated with carotene content.
The epidemiologic evidence that carotenoids are involved in cancer etiology is evaluated. Low intake of vegetables and fruits and carotenoids is consistently associated with an increased risk of lung cancer in both prospective and retrospective studies. In addition, low levels of serum or plasma beta-carotene are consistently associated with the subsequent development of lung cancer. The simplest explanation is that beta-carotene is indeed protective. Since retinol is not related in a similar manner to lung cancer risk, beta-carotene seems to play a role that does not require its conversion into vitamin A. However, the importance of other carotenoids, other constituents of vegetables and fruits, and other nutrients whose levels in the blood are partially correlated with those of beta-carotene has not been adequately explored. In addition, smoking, a powerful risk factor for lung cancer, is associated with reduced intake of carotenoids and lowered blood levels of beta-carotene and has not always been adequately controlled in these analyses. Prospective and retrospective studies suggest that carotenoids may reduce the risk of certain other cancers; however, too few studies have looked at these sites to examine the consistency of the evidence. Although clinical trials of the efficacy of beta-carotene in cancer prevention are underway, it is still necessary and prudent to continue well-designed prospective and retrospective studies of the carotenoid hypothesis.
The intake of 400-600 g/d of fruits and vegetables is associated with reduced incidence of many common forms of cancer. These foods contain phytochemicals that can modulate gene expression to inhibit carcinogenesis via multiple pathways. Many phytochemicals are colorful, providing an easy way to communicate increased diversity of fruits and vegetables to the public. Red foods contain lycopene, the pigment in tomatoes, which is localized in the prostate gland and may be involved in maintaining prostate health. Yellow-green vegetables, such as corn and leafy greens, contain lutein and zeaxanthin, which are localized in the retina where age-related macular degeneration occurs. Red-purple foods contain anthocyanins, which are powerful antioxidants found in red apples, grapes, berries and wine. Orange foods, including carrots, mangos, apricots, pumpkin and winter squash, contain beta-carotene. Orange-yellow foods, including oranges, tangerines and lemons contain citrus flavonoids. Green foods, including broccoli, Brussels sprouts and kale, contain glucosinolates. White-green foods in the onion family contain allyl sulfides. Consumers are advised to ingest one serving of each of the above groups daily, putting this recommendation within the National Cancer Institute and American Institute for Cancer Research guidelines of five to nine servings per day. The color code provides simplification, but it is also important as a way to help consumers to find common fruits and vegetables easily while traveling, eating in restaurants or working. At home, simple ways of preparing foods rapidly and easily are needed to influence dietary patterns.
In this European Union project, a Core human study was conducted in Ireland, Northern Ireland, Spain, France and The Netherlands. Oxidative and antioxidant status, vegetable and fruit consumption, and carotenoid intake of volunteers from different countries were compared. Response to increased carotenoid intake was determined. Attention was paid to whether the antioxidant capability of beta-carotene, lutein and lycopene demonstrated in vitro was apparent in relation to increased oxidation resistance of low-density-lipoprotein (LDL). Other (complementary) studies were undertaken and included determination of: protective effects of carotenoid-rich foods against LDL and DNA oxidative damage; carotenoid absorbability; barriers to increased vegetable consumption; and carotenoid content of fruits and vegetables frequently consumed in Europe. Our results demonstrated that carotenoid supplementation did not increase LDL oxidation resistance. However, increased consumption of carotenoid-rich fruits and vegetables did increase LDL oxidation resistance, and higher plasma concentration of total and specific carotenoids (pre-supplementation) was associated with lower DNA damage.
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